Food pairing
Beer with sausage roll
Seasoned pork in flaky pastry — buttery, salty and greasy in the best way.
Seasoned pork in flaky pastry, eaten warm or cold. Fat on two fronts — the meat and the butter in the pastry.
Cutting is the whole job. Carbonation and a firm bitterness handle both, and the pepper in the filling rewards a little malt.
Sausage roll rules a lot of beer out, but several beers do the job it needs equally well. Pick between them on preference — the reasons matter more than the order. The attribute doing most of the work is fat.
What to drink
American wild ale — strong
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
Bière de Garde — strong
Beer and dish carry similar weight, so neither flattens the other.
Flanders red ale — strong
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
Australian sparkling ale — strong
Beer and dish carry similar weight, so neither flattens the other.
Dubbel — strong
Beer and dish carry similar weight, so neither flattens the other.
Belgian golden strong ale — strong
Beer and dish carry similar weight, so neither flattens the other.
California Common — strong
Beer and dish carry similar weight, so neither flattens the other.
Märzen — strong
Beer and dish carry similar weight, so neither flattens the other.
Caution: A richer dish than this beer can clear from the palate.